Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 939-944
Survival of an emerging foodborne pathogen: Group B Streptococcus (GBS) serotype III sequence type (ST) 283—under simulated partial cooking and gastric fluid conditions
Ye Htut Zwe1, Zhu Hui Esther Goh1, Man Ling Chau2, Kyaw Thu Aung2,3, Hyun-Gyun Yuk4
1Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 2, Singapore 117543, Singapore 2Environmental Health Institute, National Environment Agency, 11 Biopolis Way, Singapore 138667, Singapore 3School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore 637459, Singapore 4Department of Food Science and Technology, Korea National University of Transportation, 61 Daehak-ro, Jeungpyeong-gun, Cheongju, Chungbuk 27909, Republic of Korea
Group B Streptococcus (GBS) was previously not known to be transmitted through food, but an outbreak investigation in Singapore in 2015 documented for the first time an association between GBS Type III Sequence Type 283 infection and consumption of raw fish dishes. As very little is known about the survival of GBS during heat treatment and the stomach transit, its survival under simulated conditions was studied, in comparison with that of Escherichia coli O157:H7 and Listeria monocytogenes. The mean D-values of four GBS strains ranging from 0.72 to 0.88 min in neutral pH tryptone soy broth at 56.4°C and 0.44–1.43 min at pH 2.35 at 37°C in simulated gastric fluid, were significantly lower (p<0.05) than those of E. coli O157:H7 and L. monocytogenes. This study suggests possible factors other than acid or heat resistance of GBS to be instrumental to its pathogenicity.
Group B Streptococcus, Foodborne GBS, Emerging foodborne pathogen, Heat resistance, Acid resistance
Food Science and Biotechnology 2019 ; 28(3): 939-944